KOREAN BEEF STIR-FRY
SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1450kj COST $$$$$
600g rump steak, sliced 1 tbsp chilli sauce 1 tbsp finely chopped fresh ginger 1 tbsp light brown sugar 250g kimchi 2 tbsp peanut oil ½ wombok, shredded 300g sugar snap peas, trimmed 200g pak choy, halved 1 fresh long red chilli, sliced crushed roasted peanuts, lime wedges, to serve
1 In a large bowl, combine beef, chilli sauce, ginger and sugar. Strain kimchi reserving liquid. Stir this liquid through the beef, mixing well. Set aside until needed.
2 In a wok, heat 1 tbsp oil on high. Strain excess liquid from beef and discard. Stir-fry beef 2-3 mins until well browned. Remove from wok, set aside in a large bowl.
3 In same wok, heat remaining oil on high. Stir-fry wombok and snap peas 1-2 mins until just tender, transfer to plate with beef.
4 Stir-fry kimchi and pak choy 2-3 mins until pak choy is just tender.
5 Return beef and vegetables to wok and toss to combine. Serve with sliced chilli, crushed peanuts and lime wedges.
Kimchi is spicy pickled cabbage. It is available in jars from supermarkets.